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Saturday, January 9, 2010

Bacon and Spinach Quiche

submitted by Whitney


1 unbaked pie crust
¾ cup cottage cheese
8 egg whites
3 eggs
1 tablespoon olive oil
1 small onion, diced
1 10oz package frozen spinach, thawed
12 slices of bacon, diced

Baking Directions

1. Line a 9-inch pie plate (preferably glass) with one of the unbaked pie crusts. Prebake pie crust according to package directions.
2. Combine cottage cheese, egg whites, and eggs in a medium mixing bowl and whisk until smooth.
3. In a medium skillet cook bacon until crisp. Add onion, cook until softened. Then add spinach.
4. Transfer bacon mixture into prebaked crust. Pour egg mixture on top.
5. With oven set to 400 degrees F bake quiche 35-40 minutes.

Freezing Directions

1. Once the quiche cools, cut into 8 slices.
2. Place pieces in freezer safe container or bag.
3. Good frozen for 1-2 months.

Defrosting Directions

1. Remove desired amount from freezer.
2. Place in refrigerator for 24 hours or until thawed.
3. For faster defrosting take food out of freezer container and place in microwave safe dish. Defrost in microwave for an appropriate amount of time.

Swedish Meatballs and Rice

submitted by Timara

1 lb ground beef
2 eggs
4-6 heals from loaf of bread diced
onion flakes
2 tbs butter
Pillsbury flour for gravy
Can of Beef Consume
In a large bowl, mix all raw ground beef, eggs, bread pieces, and all spices. Warm butter in skillet. Cook meatballs in buttered skillet until cooked thoroughly (you will want a skillet with a lid). Make rice and set aside. Remove meatballs from skillet and make your gravy in the same skillet. Add flour to beef consume as needed until desired consistency is reached. Serve meatballs and gravy over rice.

Mexican Lasagna

submitted by Kate

1 lb. ground beef
1/2 pkg. taco seasoning
1 c. tomatoes, diced
1 ( 8 oz.) can tomato sauce
1 C. mild Salsa
8 oz. (2 c.) ricotta cheese
2 eggs
12 corn tortillas
6-8 oz. Jack cheese, shredded

Brown beef in skillet until crumbly. Drain fat. Add, taco mix, tomatoes, tomato sauce and salsa. Bring to boil. Reduce heat and simmer, uncovered 10 minutes.
In small bowl, combine ricotta cheese, eggs. In bottom of casserole baking dish, spread half of mixture. Top with half of tortillas, spread half of ricotta mix. Repeat once more, ending with grated cheese. Bake uncovered at 350 degrees for 20-30 minutes. Let stand 10 minutes. Before cutting into squares.

Country Chicken Casserole

submitted by: Michelle

  • 3 cups shredded hash brown potatoes
  • 1 (6 oz) can French-Fried Onions, divided
  • 6 slices processed American cheese
  • 1 lb cooked chicken breast - cut into bite size pieces
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 3/4 cup Milk
  • 1 bag of frozen corn
Stir hash browns, corn, 1/2 of the onions, soup, and milk. Pour 1/2 into baking dish (9x13) and layer cheese. Then add the remaining mixture to the dish.
Thaw and then bake in oven (375 degrees F) for 45 minutes
Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit for 5 minutes before serving.

Chicken Potato Casserole

submitted by Brooke

•10 oz. can condensed reduced fat and sodium cream of chicken soup
•1 cup sour cream
•1/4 cup milk
•2 cups cubed cooked chicken
•1-1/4 cups shredded Cheddar cheese
•3-1/2 cups frozen hash brown potatoes, thawed
•1-1/2 cups frozen peppers and onions, thawed
•1-1/4 cups shredded Cheddar cheese
•1-1/2 cups crushed potato chips